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Place the hash browns in a large mixing bowl. Add cheddar, salt and pepper and stir together.
Lightly grease a 9” spring form pan with cooking spray and evenly press the hash browns mixture into the bottom and sides of the pan, making sure you don't have any holes within the crust.
Place the pan in the freezer and freeze for at least 1 hour.
Preheat oven to 425˚F.
Place frozen crust in the oven and par-bake for 25-30 minutes. Remove from oven and cool slightly.
In a large mixing bowl, combine eggs and cream. Whisk together until combined. Add remaining ingredients and stir together until mixed up. Season with salt and pepper.
Pour filling mixture into the par-baked crust and place into the oven.
Lower oven temperature to 375˚F and bake the quiche for 30 minutes or until the eggs have set.
Remove quiche from oven and run a paring knife around the perimeter of the springform pan. Loosen springform pan from sides of quiche.
Slice quiches into wedges, top with chopped chives.